Granny's Pickled Vegetables

 My 90-year old grandmother still works one day a week cleaning houses, she walks
2 miles to the train station when she doesn't have a ride, and last week when I called her she had just got back from Home Depot where she was buying a new chain saw to trim her trees. (Her old one finally gave out!)  I finally pinned her down and got the recipe for her pickled vegetables.
This is how the conversation went:
Granny: Add olive oil
Me: How much?
Granny: I don't know.... until it looks right.

Granny: Put chili vinegar in it
Me: What's chili vinegar?
Granny: It comes in a can but it doesn't say "chili vinegar" on it, it's called something else.
It was so fun trying to figure out what she meant!
But one thing she did express repeatedly... USE THE VEGETABLES THAT YOU LIKE.
You don't have to put in what I put in, put it what you like.

Granny uses jars that she has saved forever. I tried saving jars but when I went to use them, they all smelled like spaghetti sauce, no matter how many times I washed them out. So I bought canning jars. This recipe is not for canning, so any jar will work.
This recipe filled 11 quart size jars.

  Granny's Pickled Vegetables

FRESH INGREDIENTS
1 bag of cauliflower
1 bag of sliced carrots
½ sliced Spanish cucumber
2 whole garlics - peeled and separated
1 dozen boiled eggs

FROZEN INGREDIENTS
Peppers/onion blend
Green beans
Okra

CAN/JAR INGREDIENTS
26 oz. can of jalapenos WITH juice           
1 can of sliced beets - drained
1 jar diced pimientos - drained
1 jar of green olives -drained

PICKLING INGREDIENTS
10 cups of white vinegar
¾ cup olive oil
¼ cup sugar
8 heaping teaspoons of salt
2 heaping teaspoons of black pepper
1 tablespoon of oregano
8 cups of water

DIRECTIONS
In a big bowl mix all your ingredients together
EXCEPT FOR:
Your can and jar ingredients
Cucumber
Boiled eggs

• In a big stew mix water, vinegar, olive oil and all the dry seasonings
• Add the vegetable mixture to the stew pot
• Boil until the vegetables are at your desired texture. (I like mine on the crunchy side)

• Remove from heat and add the remaining ingredients

• Spoon into your jars while still hot
• Let your filled jars sit open for about 10 minutes then close up

They don’t have to be refrigerated and are ready to eat in a few hours

What I would different:
I would use all fresh vegetables, I feel like you can cut them into bigger pieces.
I would put the eggs into the bottom of the jars before filling, just to ensure each jar gets an egg. In fact, I'd probably put 2 in each jar, but I love pickled eggs! So you do you!